Traditional Punjabi Kala Nimboo ka Achaar
Traditional Lemon pickle which never gets spoilt! This is an age-old Punjabi authentic recipe, and it's a digestive medicine in fact. The older it gets, the more the benefits. This khatta meetha achaar is very juicy and yummy. Do try this recipe and save it for later use.
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Ingredients
Step 1
Kagzi lemons (the ones with thin skin)1kg
Black cardamom2
Black pepper corn1tbsp
Cumin seeds1tbsp
Cloves10clove
Cinnamon stick2
Step 2
Black salt2tbsp
White salt2tbsp
Red chilli powder1tbsp- Degi mirch1tbsp
Ajwain2tbsp- Roasted cumin seeds powder2tbsp
Step 3
Sugar1cup
Nutrition (per serving)
Calories
53.3kcal (2.66%)
Protein
0.3g (0.6%)
Carbs
13.9g (5.06%)
Sugars
10.0g (20%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Traditional Punjabi Kala Nimboo ka Achaar
Step 1
- Step 1
Soak Kagzi lemons in water for 2 hours and dry them thoroughly.
- Step 2
Slit the lemons from both sides but keep the sides intact.
- Step 3
Coarsely grind black cardamom, black pepper corn, cumin seeds, cloves, and cinnamon stick.
Step 2
- Step 1
Mix black salt, white salt, red chilli powder, degi mirch, ajwain, and roasted cumin seeds powder with the coarsely ground masala.
Step 3
- Step 1
Squeeze out the juice of the lemons with your hands.
- Step 2
Mix all the masala and sugar with the lemons.
- Step 3
Transfer the mixture to a jar and keep it in sunlight for at least 1 month.
Nutrition (per serving)
Nutrition (per serving)
Calories
53.3kcal (2.66%)
Protein
0.3g (0.6%)
Carbs
13.9g (5.06%)
Sugars
10.0g (20%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the lemons are dried thoroughly after soaking to prevent spoilage.
Keep the jar in direct sunlight to enhance the flavor and preserve the pickle.
The pickle tastes better as it ages, so store it for a longer duration for enhanced benefits.
FAQS
How long can this pickle be stored?
This pickle can be stored indefinitely as long as it is kept in a clean, airtight jar and exposed to sunlight initially.
Can I use regular lemons instead of Kagzi lemons?
Kagzi lemons are preferred due to their thin skin, but regular lemons can be used if Kagzi lemons are unavailable.
Why is sunlight important for this recipe?
Sunlight helps in fermenting the pickle and enhances its flavor while preserving it for a longer duration.
Can I skip sugar in the recipe?
Sugar is essential for balancing the flavors and achieving the khatta meetha taste. Skipping it will alter the traditional taste.
Is this pickle suitable for digestion?
Yes, this pickle is considered a digestive medicine due to the combination of spices and lemon.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
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